Low Carb Sausage Egg Muffins

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Low Carb Sausage Egg Muffins – Make ahead for an easy, healthy breakfast both for you and your kids. Freezable, simple ingredients, quick and delicious recipe!

We pretty much eat the same thing for breakfast every single morning, but sometimes we just need to switch it up. These sausage egg muffins, filled with sausage, bell pepper, cheddar, pepper jack, and basil, are an easy way to do that.

I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR LOW CARB SAUSAGE EGG MUFFINS!

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to this delicious low carb sausage egg muffins recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

CAN YOU MAKE AHEAD AND FREEZE BREAKFAST MUFFINS WITH EGGS?

Yes, you can. In fact, you can make enough for a couple weeks in a very short amount of time.

Make a batch or two of sausage and egg muffins and allow them to cool.

Then place them all in a freezer bag or freezer tight container and freeze for easy breakfasts all week.

When morning comes, simply warm them up in the microwave or the oven, whichever your preference.

TIPS FOR HOW TO BAKE EGGS IN A MUFFIN TIN

Baking eggs in a muffin tin is actually really easy, even when you have multiple ingredients you’re trying to fit in each small muffin cup.

Make sure all of your ingredients are ready first… Sausage (or bacon or ham) is cooked, peppers and onions are sautéed, cheese is shredded, veggies are washed and ready, and eggs are whipped up with either heavy whipping cream or milk.

Spray the muffin pan with cooking spray before adding any ingredients to it.

Then pour the egg mixture into the muffin tin, filling each cup about 3/4 of the way full; this will leave a little room for expansion in baking.

Then bake the sausage egg muffins, following your recipe instructions.

HOW TO TELL WHEN EGG MUFFINS ARE DONE

You’ll be able to tell when your egg muffins are done by both sight and touch. They’ll be fluffy and not jiggly in the middle.

Of course, if you really want to make sure the eggs are cooked through, you can always use a cooking thermometer to check the temperature. According to the Egg Safety Center, any type of quiche or egg casserole should reach a temperature of 160°F.

IF YOU LOVE THIS SAUSAGE EGG MUFFINS RECIPE, TRY SOME OF OUR OTHER BREAKFAST FAVORITES:

Pour the whipped egg mixture over your sausage and cheese, filling each muffin cup about 3/4 of the way full.

Bake at 375° for about 20 to 25 minutes, or until the egg muffins are fluffy, not jiggly, and have come to temperature.*

Allow to cool for 2 to 3 minutes before running a table knife around the edges of your muffin cups; then pop out the muffins onto a wire rack.

Serve immediately and enjoy!**

Recipe Notes

*You don't want your egg muffins to get too brown, but you do want to make sure they're thoroughly cooked through.

**You can serve them immediately, or you can refrigerate or freeze them. Then pop them in the microwave in the morning, and enjoy a warm breakfast with hardly any effort! They're perfect for a quick, on the go, healthy breakfast!

Welcome! I’m so happy you’re here. I’m Mel Lockcuff, the creator and writer behind Adventures of Mel and Flour on My Fingers. My family and I love camping and exploring the great outdoors, and we love helping others get outside too. Read more and get to know us!